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Heat an electric frying pan (or 2 large frying pans) to a medium heat. Add the onions and carrot and sauté for 10 minutes until starting to soften.
Add the mince and break up with a spoon, cook until browned all over.
Add the garlic and tomato paste, stirring to combine. Cook for a few minutes more.
Pour in the pasta sauce and stir everything together. Add the peas then season to taste with salt and pepper.
Divide the cooked mince between freezer proof foil containers.
Once the mince has cooled to room temperature, get the frozen hash brown bites out of the freezer and arrange in lines on top of the mince.
Scatter over the grated cheese.
Seal, label and place in the freezer immediately so that the hash bites stay frozen.
Thaw in the fridge overnight then bake for 30-40 minutes at 200°C fan bake until the hash browns on top are crispy and golden.